Description
Tender, buttery cookies featuring a delightful blend of sweet cranberries and nutty almonds, perfect for holiday gatherings and gifting.
Ingredients
Scale
- 1 cup unsalted butter, softened to room temperature
- ¾ cup powdered sugar
- 2 cups all-purpose flour
- ½ cup finely chopped almonds (or slivered)
- ½ cup dried cranberries, chopped if large
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Beat together the softened butter and powdered sugar until creamy and light.
- Stir in the vanilla extract until well combined.
- Whisk together the flour and salt in a separate bowl; gradually add to the butter mixture.
- Fold in the chopped almonds and cranberries until evenly distributed.
- Turn the dough onto a floured surface, roll into a log, and chill in the refrigerator for 30 minutes.
- Slice the log into rounds (¼ inch thick) and place on the baking sheet.
- Bake for 12-15 minutes, or until edges are lightly golden.
- Cool the cookies slightly before transferring to a wire rack to cool completely.
Notes
These cookies can be made in advance and stored in an airtight container for up to a week. Consider freezing the dough for longer storage.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 3g
- Sodium: 20mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg